Iron Chef WAYCT - What Are You Cooking Today

[jordanscollected]

Yes he had his own rink in that big barn. Missing from the pics (not sure why they took them down, was a really cool speakeasy in one of the side buildings with one wall lined with rare whiskeys and the other had 6 beer taps at the ready. It was such a cool property.

[Matty123]

Made porchetta at the restaurant this past weekend.

For sandwiches

[neph93]

If you have a minute I'd love you to tell me what Porchetta is @Matty123 I know I could look it up, but I think I'd enjoy it (and understand it), more if it came from you.

[Matty123]

Hey Reuben. Porchetta is typically a pork belly stuffed and tied with other pork products. In my case I take a pork loin and wrap the belly around it and then tie it. It’s is seasoned heavily with garlic and other spices. Then I bake the hell out of it!  Let it cool and then slice is very thin for sandwiches. Delicious porky sandwiches.!

[neph93]

@Matty123:

Delicious porky sandwiches.!

Thank you! Looks very good indeed. All those vegetables and liquid (stock?) is for taste or does it get used in other stuff?

[Appfaff]

@Matty123 looks like you do it right and serve it with Broccoli Rabe???

[Matty123]

@neph93:

@Matty123:

Delicious porky sandwiches.!

Thank you! Looks very good indeed. All those vegetables and liquid (stock?) is for taste or does it get used in other stuff?

Quite right. I apologize for leaving that out. Those veggies are indeed for a Stock. We make a gravy from the drippings in the pan. the veggies get blended with the stock and then we strain it through a chinois strainer. Very silky stuff at the end of it all

[Matty123]

@Appfaff:

@Matty123 looks like you do it right and serve it with Broccoli Rabe???

Yes sir Adam!

[Appfaff]

I need to get up your way soon. Never been to the NE other than 4 days in NYC after I graduated HS…

[Matty123]

@Appfaff:

I need to get up your way soon. Never been to the NE other than 4 days in NYC after I graduated HS…

Facts bro. It’s not a bad place to visit!

[Giles]

Temple Dahl and Saffron Chicken Balti:

Next time I will use red lentils, not yellow, so there is more colour contrast between the dishes….

[seawolf]

@Matty123:

@Appfaff:

I need to get up your way soon. Never been to the NE other than 4 days in NYC after I graduated HS…

Facts bro. It’s not a bad place to visit!

Where do you live? I'm from MA, so I'm always curious to meet others from the area.

[Chap]

Tried to make duck confit recently… breast and legs cook in duckfat overnight at 80C

Gaining the fat:

Here we go:

Seasoned

Next morning

In jars for storage

Put them under a very hot grill for a few minutes

Sunday lunch

[dinobarnesberlin]

This looks amazing

[Giles]

I won't be winning any prizes from @Matty123  for this, and I am sure he would struggle to sell them if I was his chef, but it was bloody tasty.  80% biga pizza margherita…

[neph93]

Never talk down your own pizza. You were going for an «authentic, rustic» appearance, and achieved that goal masterfully.

[Matty123]

nonsense @Giles that pizza is perfect. i bet the crust was amazing. with that dough mix….

[jordanscollected]

One of the few people we see in person during this whole mess is my wife’s sister and her family. Well they saw a Tik Tok video last weekend and decided to replicate it.
It’s basically a giant nacho table with all the fixings. We also finished a bottle of grey goose by way of Moscow Mules. It was awesome, over the top delicious and loved by all.

I wore my 1501 and their boxer who is obsessed with me drooled all over the No Lots.

[dinobarnesberlin]

Thats a nice spread there – love it when you can just build your own like that.
And, you cant go wrong with Grey Goose

[JDelage]

Made Ottolenghi’s turkey & zucchini burgers today. They were good.